CN104323209A - Preparation method of fermented flavored perilla frutescens paste - Google Patents
Preparation method of fermented flavored perilla frutescens paste Download PDFInfo
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- CN104323209A CN104323209A CN201410689839.0A CN201410689839A CN104323209A CN 104323209 A CN104323209 A CN 104323209A CN 201410689839 A CN201410689839 A CN 201410689839A CN 104323209 A CN104323209 A CN 104323209A
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- purple perilla
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a preparation method of fermented flavored perilla frutescens paste. The preparation method comprises five steps of raw material preparation, strain domestication, finished koji preparation, fermentation, sub-packaging and sterilization. The preparation method comprises the following specific steps: mixing raw materials including perilla frutescens meal, soybean meal, flour and read date powder in a ratio to obtain a koji material; irradiating Aspergillus oryzae Shanghai wine 3.042 spore suspension under an ultraviolet lamp, performing gradient dilution, and culturing in a bean flour seed culture medium with a spread plate method; inoculating the sterilized koji material with Aspergillus oryzae distiller yeast, and culturing to obtain the fished koji; and grinding the finished koji, putting the ground finished koji in a container, and adding a saline solution for fermentation, thereby obtaining the fermented flavored perilla frutescens paste. According to the invention, a great quantity of proteins and polysaccharides in the perilla frutescens meal are utilized, special nutritional ingredients, health ingredients and flavor substances of the perilla frutescens meal are also kept in the paste, and thus the whole-nutrition utilization of the perilla frutescens meal is guaranteed. The fermented flavored perilla frutescens paste combines nutritional ingredients and flavor of traditional soybean paste and integrates seasoning, aroma enhancement and health, production conditions are easy to control, existing soybean paste production equipment can be utilized, and industrial production can be performed.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, particularly relate to a kind of purple perilla dregs of rice that utilize and prepare the method for flavouring for raw material.
Background technology
Purple perilla (formal name used at school: Perilla frutescens (L.) Britt.) calls red Soviet Union, red Soviet Union, fragrant Soviet Union etc., and being Labiatae Perilla annual herb plant, extensively planting in China, is the medicinal and edible plant that China is traditional.
Purple perilla nutrient is enriched, containing the trace element of protein, amino acid and needed by human in its cauline leaf; Except containing except rich in protein in purple perilla seed, also be rich in fat, oil yield can reach more than 45%, and in perilla herb oil, alpha-linolenic acid content is up to about 60%, alpha-linolenic acid is the precursor substance of DHA (DHA), can be converted into DHA in human body; Also be rich in the compositions such as perilla ketone, perillaldehyde and Eugenol in purple perilla, make it have unique fragrance.The existence of above-mentioned active ingredient just, makes purple perilla become a kind of and has healthy food material that is anti-oxidant, antibacterial, that improve body immunity, reduce angiocardiopathy and cancer occurrence probability, obtained the extensive concern of researcher and consumer.
Domestic and international primary study and exploitation perilla herb oil product at present, remain a large amount of purple perilla dregs of rice not yet effectively to utilize, cause the huge waste of resource, the research of the existing relevant purple perilla dregs of rice mainly concentrates on extracts purple perilla albumen, polysaccharide, carotenoid, flavor substance etc., but the nutritional labeling in the purple perilla dregs of rice is only partly utilized.After perilla seed cold press perilla herb oil in the remaining purple perilla dregs of rice, contain the protein up to about 40%, containing 18 seed amino acids in purple perilla albumen, comprise necessary whole 8 seed amino acids of human body, purple perilla Argine Monohydrochloride composition comprehensively, must enrich by amino acid content, be a kind of more excellent plant protein resource.The materials such as remaining purple perilla grease, polysaccharide, cellulose are also had in the purple perilla dregs of rice, these materials are not well utilized at present, cause the waste of most benefit materials, therefore need badly in the middle of prior art and want a kind of novel technical scheme to solve this problem.
Summary of the invention
Technical problem to be solved by this invention is: the preparation method providing a kind of ferment local-flavor purple perilla jam, both make use of a large amount of protein, the polysaccharide in the purple perilla dregs of rice, the nutritional labeling that the purple perilla dregs of rice are special simultaneously, health care composition and flavor substance are also retained in sauce, achieve the full nutritional utilization of the purple perilla dregs of rice, have nutritional labeling and the local flavor of traditional bean jam concurrently, integrate seasoning, flavouring and health care, and working condition is easy to control, can utilize the production equipment of original beans sauce, industrialization degree is high.
A preparation method for ferment local-flavor purple perilla jam, is characterized in that: comprise the following steps,
Step one, raw material prepare
Choose the raw material purple perilla dregs of rice, Soybean Meal, flour, red date powder, the ratio of the described purple perilla dregs of rice, Soybean Meal, flour, red date powder is (2 ~ 5): (5 ~ 10): (1 ~ 3): (0.05 ~ 0.1); The purple perilla dregs of rice and Soybean Meal are mixed the bent material of preparation according to described ratio, adds the water soaking 8h of 40 DEG C in song material, described song material is 1:(0.8 ~ 1 with the ratio of water); Song material is put into autoclave temperature and is elevated to 121 DEG C, carry out sterilization treatment, the time is 30min ~ 40min; After sterilization treatment terminates, when temperature drops to 100 DEG C naturally, add flour on song material surface, cover pot cover and utilize waste heat natural thermal insulation;
Step 2, strain domestication
Get and be milled to 100 object soy meal 70g, be milled to 100 object purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 2min ~ 5min under 15W uviol lamp, and irradiation distance is 20cm ~ 30cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.1 ~ 0.5mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 72h ~ 120h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 50 ~ 100g, the purple perilla dregs of rice 20 ~ 50g, flour 10 ~ 30g, red date powder 0.5 ~ 1g, 100g dry medium material amount of water 80 ~ 100mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 72h ~ 120h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
By the song material that described step one prepares, after temperature is reduced to 37 DEG C naturally, add red date powder in the ratio in described step one, inoculate the triangular flask bacterial classification of the purple perilla dregs of rice koji culture medium made in described step 2 by 3% ~ 5% of song material quality, after song material and bacterial classification mix, proceed to koji tray, the environment temperature of koji is at 28 DEG C ~ 32 DEG C, if bent material temperature degree is elevated to 33 DEG C, turn over song and be cooled to 28 DEG C, cultivate 48h ~ 120h, treat that bent material transfers yellow green to by white, become bent and prepared;
Step 4, fermentation
The Cheng Qu manufactured in described step 3 is ground 30 orders and puts into container, with the ratio of Cheng Qu and saline solution for 1:(2 ~ 3) ratio to add concentration be 18 ~ 20B'e saline solution, be under the condition of 40 DEG C ~ 50 DEG C in temperature, fermentation 20d ~ 30d, every 12h stirs 20min during the fermentation;
Step 5, packing and sterilization
The purple perilla jam of fermenting-ripening in described step 4 is carried out packing, the purple perilla jam after packing is carried out sterilization treatment 20min respectively under the condition of 70 DEG C, obtain ferment local-flavor purple perilla jam finished product.
Containing purple perilla dregs of rice composition in ferment local-flavor purple perilla jam raw material, the purple perilla dregs of rice make purple perilla jam through aspergillus oryzae sweat.
Strain domestication in step 2 adopts Ultraviolet radiation, adds the growth factor of red date powder as aspergillus oryzae in culture medium simultaneously.
The purple perilla dregs of rice that described step one, step 2 Raw prepare to choose are the low-temperature cold pressing degreasing purple perilla dregs of rice, and Soybean Meal is 60 DEG C ~ 65 DEG C low-temperature defatted human consumption soybean dregs of rice.
The purple perilla dregs of rice that described step one, step 2 Raw prepare to choose, Soybean Meal roughly grind into the particle of diameter 5mm, and flour is standard flour, and red date powder adopts 300w microwave drying 15min after extracting red date stone, wears into 50 order powder.
By above-mentioned design, the present invention can bring following beneficial effect: a kind of preparation method of ferment local-flavor purple perilla jam, both make use of a large amount of protein, the polysaccharide in the purple perilla dregs of rice, the nutritional labeling that the purple perilla dregs of rice are special simultaneously, health care composition and flavor substance are also retained in sauce, achieve the full nutritional utilization of the purple perilla dregs of rice, have nutritional labeling and the local flavor of traditional bean jam concurrently, integrate seasoning, flavouring and health care, and working condition is easy to control, can utilize the production equipment of original beans sauce, industrialization degree is high.In known sauce production technology, when Feedstock treating, the raw materials such as the purple perilla dregs of rice and Soybean Meal are mixed, inoculation aspergillus oryzae koji; Salt adding unstrained spirits, obtained ferment local-flavor purple perilla jam after fermentable and maturation.Microorganism yeast making process creates a large amount of protease, cellulase etc., during the fermentation purple perilla and soybean protein are hydrolyzed into amino acid, cellulose hydrolysis becomes polysaccharide, nutritional labeling is more easily absorbed by the body, produce flavour material simultaneously, improve biological value and the edibility of raw material; Add purple perilla dregs of rice sauce, make the special nutritional labeling such as the alpha-linolenic acid in the purple perilla dregs of rice, perilla ketone, perillaldehyde and Eugenol, health care composition and flavor substance be retained in sauce; In the process of koji, add red date powder, be namely conducive to promoting the growth of aspergillus oryzae and improving the activity that it produces protease, increase again nutrition and the local flavor of sauce; In the process of Spawn incubation, prepare special culture medium and Ultraviolet radiation, aspergillus oryzae bacterial classification is tamed, grow vigorous after making aspergillus oryzae strain domestication in the song material adding the purple perilla dregs of rice.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated:
Fig. 1 is preparation method's schematic flow sheet of a kind of ferment local-flavor purple perilla jam of the present invention.
Detailed description of the invention
Embodiment 1
The raw material of ferment local-flavor purple perilla jam consists of the purple perilla dregs of rice, Soybean Meal, flour and red date powder, and mass ratio is 5:5:2:0.1.Ferment local-flavor purple perilla jam preparation technology is:
Step one, raw material prepare
The purple perilla dregs of rice, Soybean Meal are mixed in 5:5 ratio, then add 40 DEG C of warm water and infiltrate 8h, mixing, 121 DEG C of sterilizing 30min, add flour on song material surface when material temperature drops to 100 DEG C, cover pot cover and utilize waste heat natural thermal insulation.
Step 2, strain domestication
Get and be milled to 100 order bean powder 70g, be milled to 100 order purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 2min under 15W uviol lamp, and irradiation distance is 30cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.5mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 72h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 50g, purple perilla dregs of rice 50g, flour 20g, red date powder 1g, 100g dry medium material amount of water 90mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 72h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
By the song material that described step one prepares, when material temperature drops to 37 DEG C naturally, add red date powder in proportion, by amount inoculation aspergillus oryzae shanghai brewing 3.042 (Aspergillus oryzae3.042) the triangular flask bacterial classification of material quality 3%, proceed to koji tray after mixing, control deep closet temperature 30 scholar 2 DEG C, bent material temperature degree turns over Qu Jiangwen when being elevated to 33 DEG C, after cultivating 72h, when bent material transfers yellow green to by white, obtain into song.
Step 4, fermentation
Cheng Qu grinds 30 orders and enters cylinder, adds concentration for 18B'e saline solution with 1:2 ratio, and temperature 40 DEG C fermentation 30d, every 12h stirs 20min during the fermentation.
Step 5, packing and sterilization
After fermenting-ripening, packing, 70 DEG C of sterilization 20min, i.e. obtained ferment local-flavor purple perilla jam product.
Embodiment 2
Ferment local-flavor purple perilla jam raw material consists of the purple perilla dregs of rice, Soybean Meal, flour and red date powder, and mass ratio is 4:6:3:0.08.Ferment local-flavor purple perilla jam preparation technology is:
Step one, raw material prepare
The purple perilla dregs of rice, Soybean Meal are mixed in 4:6 ratio, then add 40 DEG C of warm water and infiltrate 8h, mixing, 121 DEG C of sterilizing 30min, add flour on song material surface when material temperature drops to 100 DEG C, cover pot cover and utilize waste heat natural thermal insulation.
Step 2, strain domestication
Get and be milled to 100 order soy meal 70g, be milled to 100 order purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 3min under 15W uviol lamp, and irradiation distance is 25cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.3mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 96h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 60g, purple perilla dregs of rice 40g, flour 30g, red date powder 0.8g, 100g dry medium material amount of water 80mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 96h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
By the song material that described step one prepares, when material temperature drops to 37 DEG C naturally, add red date powder in proportion, by amount inoculation aspergillus oryzae shanghai brewing 3.042 (Aspergillus oryzae3.042) the triangular flask bacterial classification of material quality 5%, after mixing, proceed to koji tray, control deep closet temperature 30 scholar 2 DEG C, product temperature, 30 scholar 1 DEG C, turns over Qu Jiangwen when temperature is elevated to 33 DEG C, after cultivating 96h, when bent material transfers yellow green to by white, obtain into song.
Step 4, fermentation
Cheng Qu grinds 30 orders and enters cylinder, adds concentration for 20B'e saline solution with 1:2.5 ratio, and temperature 45 C fermentation 25d, every 12h stirs 20min during the fermentation.
Step 5, packing and sterilization
After fermenting-ripening, packing, 70 DEG C of sterilization 20min, i.e. obtained ferment local-flavor purple perilla jam product.
Embodiment 3
Ferment local-flavor purple perilla jam raw material consists of the purple perilla dregs of rice, Soybean Meal, flour and red date powder, and mass ratio is 3:7:3:0.1.Ferment local-flavor purple perilla jam preparation technology is:
Step one, raw material prepare
The purple perilla dregs of rice, Soybean Meal are mixed in 3:7 ratio, then add 40 DEG C of warm water and infiltrate 8h, mixing, 121 DEG C of sterilizing 30min, add flour on song material surface when material temperature drops to 100 DEG C, cover pot cover and utilize waste heat natural thermal insulation.
Step 2, strain domestication
Get and be milled to 100 order soy meal 70g, be milled to 100 order purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 5min under 15W uviol lamp, and irradiation distance is 20cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.3mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 108h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 70g, purple perilla dregs of rice 30g, flour 30g, red date powder 1g, 100g dry medium material amount of water 100mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 108h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
By the song material that described step one prepares, when material temperature drops to 37 DEG C naturally, add red date powder in proportion, by amount inoculation aspergillus oryzae shanghai brewing 3.042 (Aspergillus oryzae3.042) the triangular flask bacterial classification of material quality 4%, proceed to koji tray after mixing, control deep closet temperature 30 scholar 2 DEG C, bent material temperature degree turns over song when being elevated to 33 DEG C and is cooled to 28 DEG C, after cultivating 48h, when bent material transfers light green to by white, obtain into song.
Step 4, fermentation
Cheng Qu grinds 30 orders and enters cylinder, and adding concentration with 1:3 ratio is 20 ° of Be ' saline solutions, accesses bacillus natto and saccharomycete simultaneously, and temperature 50 C fermentation 20d is local flavor purple perilla jam finished product.
Step 5, packing and sterilization
After fermenting-ripening, packing, 70 DEG C of sterilization 20min, i.e. obtained ferment local-flavor purple perilla jam product.
Embodiment 4
Ferment local-flavor purple perilla jam raw material consists of the purple perilla dregs of rice, Soybean Meal, flour and red date powder, and mass ratio is 2:8:1:0.05.Ferment local-flavor purple perilla jam preparation technology is:
Step one, raw material prepare
The purple perilla dregs of rice, Soybean Meal are mixed in 2:8 ratio, then adds 40 DEG C of warm water and infiltrate 8h, mixing, 121 DEG C of sterilizing 30min, add flour on song material surface when material temperature drops to 100 DEG C and continue insulation 3h.
Step 2, strain domestication
Get and be milled to 100 order soy meal 70g, be milled to 100 order purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 3min under 15W uviol lamp, and irradiation distance is 30cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.5mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 120h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 80g, purple perilla dregs of rice 20g, flour 10g, red date powder 0.5g, 100g dry medium material amount of water 100mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 120h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
When material temperature drops to 37 DEG C naturally, add red date powder in proportion, by amount inoculation aspergillus oryzae shanghai brewing 3.042 (Aspergillus oryzae3.042) the triangular flask bacterial classification of material quality 5%, proceed to koji tray after mixing, control deep closet temperature 30 scholar 2 DEG C, product temperature is 30 scholar 1 DEG C, Qu Jiangwen is turned over when temperature is elevated to 33 DEG C, after cultivating 48h, when bent material transfers yellow green to by white, obtain into song.
Step 4, fermentation
Cheng Qu grinds 30 orders and enters cylinder, adds concentration for 20B'e saline solution with 1:2.5 ratio, accesses bacillus natto and saccharomycete simultaneously, and temperature 45 C fermentation 30d, every 12h stirs 20min during the fermentation.
Step 5, packing and sterilization
After fermenting-ripening, packing, 70 DEG C of sterilization 20min, i.e. obtained ferment local-flavor purple perilla jam product.
Claims (5)
1. a preparation method for ferment local-flavor purple perilla jam, is characterized in that: comprise the following steps,
Step one, raw material prepare
Choose the raw material purple perilla dregs of rice, Soybean Meal, flour, red date powder, the ratio of the described purple perilla dregs of rice, Soybean Meal, flour, red date powder is (2 ~ 5): (5 ~ 10): (1 ~ 3): (0.05 ~ 0.1); The purple perilla dregs of rice and Soybean Meal are mixed the bent material of preparation according to described ratio, adds the water soaking 8h of 40 DEG C in song material, described song material is 1:(0.8 ~ 1 with the ratio of water); Song material is put into autoclave temperature and is elevated to 121 DEG C, carry out sterilization treatment, the time is 30min ~ 40min; After sterilization treatment terminates, when temperature drops to 100 DEG C naturally, add flour on song material surface, cover pot cover and utilize waste heat natural thermal insulation;
Step 2, strain domestication
Get and be milled to 100 object soy meal 70g, be milled to 100 object purple perilla dregs of rice powder 10g, red date powder 20g, glucose 10g, KH
2pO
41g, MgSO
40.5g, (NH
4)
2sO
40.5g, agar 18g, water 1000mL, pH value nature; Under the condition of temperature 121 DEG C, carry out sterilization treatment 25min, make bean powder seed culture medium; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated 2min ~ 5min under 15W uviol lamp, and irradiation distance is 20cm ~ 30cm; After postradiation aspergillus oryzae shanghai brewing 3.042 spore suspension gradient dilution, draw 0.1 ~ 0.5mL access bean powder seed culture medium flat board and carry out coating cultivation, under temperature 30 scholar 2 DEG C of conditions, cultivate 72h ~ 120h, the bacterial strain of choosing colony largest diameter proceeds to bean powder seed culture medium inclined-plane and retains bacterial classification;
Get Soybean Meal 50 ~ 100g, the purple perilla dregs of rice 20 ~ 50g, flour 10 ~ 30g, red date powder 0.5 ~ 1g, 100g dry medium material amount of water 80 ~ 100mL, pH value nature, carries out sterilization treatment 30min under the condition that temperature is 121 DEG C; Make purple perilla dregs of rice koji culture medium triangular flask; The aspergillus oryzae shanghai brewing 3.042 bean powder seed culture medium slant strains retained after strain domestication is transferred in purple perilla dregs of rice koji culture medium triangular flask, under temperature 30 scholar 2 DEG C of conditions, cultivates 72h ~ 120h, make the triangular flask bacterial classification of purple perilla dregs of rice koji culture medium;
The bent preparation of step 3, one-tenth
By the song material that described step one prepares, after temperature is reduced to 37 DEG C naturally, add red date powder in the ratio in described step one, inoculate the triangular flask bacterial classification of the purple perilla dregs of rice koji culture medium made in described step 2 by 3% ~ 5% of song material quality, after song material and bacterial classification mix, proceed to koji tray, the environment temperature of koji is at 28 DEG C ~ 32 DEG C, if bent material temperature degree is elevated to 33 DEG C, turn over song and be cooled to 28 DEG C, cultivate 48h ~ 120h, treat that bent material transfers yellow green to by white, become bent and prepared;
Step 4, fermentation
The Cheng Qu manufactured in described step 3 is ground 30 orders and puts into container, with the ratio of Cheng Qu and saline solution for 1:(2 ~ 3) ratio to add concentration be 18 ~ 20B'e saline solution, be under the condition of 40 DEG C ~ 50 DEG C in temperature, fermentation 20d ~ 30d, every 12h stirs 20min during the fermentation;
Step 5, packing and sterilization
The purple perilla jam of fermenting-ripening in described step 4 is carried out packing, the purple perilla jam after packing is carried out sterilization treatment 20min respectively under the condition of 70 DEG C, obtain ferment local-flavor purple perilla jam finished product.
2. the preparation method of a kind of ferment local-flavor purple perilla jam according to claim 1, is characterized in that: containing purple perilla dregs of rice composition in ferment local-flavor purple perilla jam raw material, the purple perilla dregs of rice make purple perilla jam through aspergillus oryzae sweat.
3. the preparation method of a kind of ferment local-flavor purple perilla jam according to claim 1, is characterized in that: the strain domestication in step 2 adopts Ultraviolet radiation, adds the growth factor of red date powder as aspergillus oryzae in culture medium simultaneously.
4. the preparation method of a kind of ferment local-flavor purple perilla jam according to claim 1, is characterized in that: the purple perilla dregs of rice that described step one, step 2 Raw prepare to choose are the low-temperature cold pressing degreasing purple perilla dregs of rice, and Soybean Meal is 60 DEG C ~ 65 DEG C low-temperature defatted human consumption soybean dregs of rice.
5. the preparation method of a kind of ferment local-flavor purple perilla jam according to claim 1, it is characterized in that: the purple perilla dregs of rice that described step one, step 2 Raw prepare to choose, Soybean Meal roughly grind into the particle of diameter 5mm, flour is standard flour, 300w microwave drying 15min after red date powder employing extracting red date stone, wears into 50 order powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410689839.0A CN104323209B (en) | 2014-11-25 | 2014-11-25 | A kind of preparation method of ferment local-flavor purple perilla jam |
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| CN201410689839.0A CN104323209B (en) | 2014-11-25 | 2014-11-25 | A kind of preparation method of ferment local-flavor purple perilla jam |
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| CN104323209A true CN104323209A (en) | 2015-02-04 |
| CN104323209B CN104323209B (en) | 2016-01-20 |
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| CN104643090A (en) * | 2015-03-24 | 2015-05-27 | 吉林工商学院 | Preparation method of slimming capsule containing perilla meal, basil seeds and abelmoschus esculentus |
| CN104824497A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Cool and refreshing apple jam containing perilla oil meal and preparation method therefor |
| CN104824494A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Flavored orange peel sauce containing perilla oil meal and preparation method therefor |
| CN104839525A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing kiwi fruit jam and preparation method thereof |
| CN104839528A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof |
| CN104839521A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing carrot paste and preparation method thereof |
| CN104855950A (en) * | 2015-06-05 | 2015-08-26 | 贵州大学 | Perilla frutescens and duck meat compound flavoring sauce and preparing method thereof |
| CN105475966A (en) * | 2015-11-19 | 2016-04-13 | 贵州大学 | Perilla seed soy and perilla seed flavoring sauce, and production method thereof |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN109527518A (en) * | 2018-12-29 | 2019-03-29 | 贵州大学 | A kind of production method of perilla cake sauce |
| CN111543621A (en) * | 2020-05-09 | 2020-08-18 | 黑龙江大学 | Perilla frutescens chili sauce with health-care function and preparation method thereof |
| CN111685307A (en) * | 2020-06-22 | 2020-09-22 | 吉林农业科技学院 | Perilla fermented sauce and preparation method thereof |
| CN113826809A (en) * | 2021-09-27 | 2021-12-24 | 长江师范学院 | Method for preparing deodorized carmine radish red pigment through mixed fermentation |
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| CN104643090A (en) * | 2015-03-24 | 2015-05-27 | 吉林工商学院 | Preparation method of slimming capsule containing perilla meal, basil seeds and abelmoschus esculentus |
| CN104824497A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Cool and refreshing apple jam containing perilla oil meal and preparation method therefor |
| CN104824494A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Flavored orange peel sauce containing perilla oil meal and preparation method therefor |
| CN104839525A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing kiwi fruit jam and preparation method thereof |
| CN104839528A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof |
| CN104839521A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing carrot paste and preparation method thereof |
| CN104855950A (en) * | 2015-06-05 | 2015-08-26 | 贵州大学 | Perilla frutescens and duck meat compound flavoring sauce and preparing method thereof |
| CN105475966A (en) * | 2015-11-19 | 2016-04-13 | 贵州大学 | Perilla seed soy and perilla seed flavoring sauce, and production method thereof |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN109527518A (en) * | 2018-12-29 | 2019-03-29 | 贵州大学 | A kind of production method of perilla cake sauce |
| CN109527518B (en) * | 2018-12-29 | 2022-03-15 | 贵州大学 | Preparation method of perilla cake meal sauce |
| CN111543621A (en) * | 2020-05-09 | 2020-08-18 | 黑龙江大学 | Perilla frutescens chili sauce with health-care function and preparation method thereof |
| CN111685307A (en) * | 2020-06-22 | 2020-09-22 | 吉林农业科技学院 | Perilla fermented sauce and preparation method thereof |
| CN113826809A (en) * | 2021-09-27 | 2021-12-24 | 长江师范学院 | Method for preparing deodorized carmine radish red pigment through mixed fermentation |
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